Our Top 5 Tips on Getting Dinner Done Quicker
Simple Thai Chicken Salad with Cabbage, Carrots, and Cashews
Tip 1: No bones about it
Boneless cuts of meat are a quick-cooking staple. They’re ready in a fraction of the time it takes to cook bone-in pieces, and as long as you keep an eye on the cook time, they end up juicy and full of flavor.
Tip 2: Work strategically
After the chicken is cooked, it needs to rest before you slice it. Use this time to make the dressing and assemble the salad, so it all comes together even faster.
Superfast Tex-Mex Turkey Skillet with Green Chiles and Tomatoes
Tip 3: Reach for the ground
When it comes to quick-cooking proteins, nothing beats ground meat, Whether it’s turkey, beef, lamb, or pork, ground meat cooks up fast and delivers big on flavor, especially with the help of our signature sauces.
Tip 4: Spice things up
Seasoning is key and spices, like our signature Tex-Mex seasoning blend (made with 5 different spices), are a great way boost flavor in one easy step—much quicker than searching your pantry for individual spices.
Quick Emerald Cod Chowder with Potatoes and Tomatillos
Tip 5: Any stew will do
Stews, chowders, and soups usually have the one-pot advantage. Cooking the ingredients together delivers a ton of flavor without a lot of steps (bonus: less clean-up).
Tip 6: Ditch the peeler
We recommend you scrub the potatoes instead of peeling them for a couple of reasons: Potato skins are a good source of fiber and iron, as well as protein, potassium, and magnesium. Also, by leaving them on, you’ll save yourself some time in the kitchen.
This Gluten-Free Olive Oil Cake is a Canvas for the Best End-of-Summer Fruit
Squeeze the most out of stone fruit season by featuring your favorite peaches, nectarines, or plums on top of this simple cake. Using your best olive oil here makes for a deliciously aromatic dessert. You can easily make this cake year-round by substituting the stone fruit with pears or apples in fall and winter or apricots in spring.
Gluten-Free Olive Oil Cake with Stone Fruit Recipe
Serves 12
Shopping List
Cake:
1 organic orange
2 organic eggs
¾ cup coconut milk
1 cup extra virgin olive oil, plus extra for greasing
1 cup plus 2 tablespoons brown sugar
1¼ cups gluten-free flour (like Cup4Cup)
½ teaspoon baking soda
½ teaspoon baking powder
⅛ teaspoon salt
Topping:
2 or 3 peaches, nectarines, or plums (or a combination)
1 tablespoon coconut sugar
Tools
Fine-toothed grater, large bowl, small bowl, 8-inch round baking or loaf pan, cooling rack
1. Make the cake batter
Heat the oven to 375°F.
- Generously grease the baking pan with olive oil.
- Zest enough of the orange to measure 1 tablespoon.
In a large bowl, combine the eggs, orange zest, coconut milk, and olive oil. Add the brown sugar, gluten-free flour, baking soda, baking powder, and salt and stir or whisk together until smooth.
2. Bake the cake
Pour the cake batter into the prepared baking pan and bake until golden brown, 35 to 40 minutes, or until a toothpick comes out clean. Transfer the pan to a cooling rack.
While the cake cools, prepare the topping.
3. Make the topping
- Cut the stone fruit in half and remove the pits; cut the fruit into ¼-inch-thick slices.
In a small bowl, combine the stone fruit with the coconut sugar and toss to coat.
4. Serve
Cut the cake into 1-inch-thick slices, top with the stone fruit, and serve.
Nutrition per serving: Calories: 360, Protein: 2g (4% DV), Fiber: 0g (0% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 1.5g, Saturated Fat: 5g (25% DV), Cholesterol: 35mg (12% DV), Sodium: 100mg (4% DV), Carbohydrates: 35g (12% DV), Total Sugars: 21g, Added Sugars: 20g (40% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
The Simple Truth About What it Means to Eat a Healthy Diet
Nutrients Are Where It’s At
While everyone loves to debate whether it’s better to be paleo or vegan, or if a low-fat diet is healthier than one that’s low in carbs, the truth is that any of these diets can be healthy or unhealthy, depending on how rich it is in nutrients. Countless studies demonstrate that it’s the quality of the food you eat that determines whether your diet is healthy or not. Whether you shun gluten, never eat animal products, or go full-on keto, the core of your food choices should be high-quality, whole ingredients and predominantly vegetables. This simple advice has always been, and always will be, what delivers optimal nutrition. And it’s the bedrock that all the polarizing views in the nutrition world, all scientists, and all research agree on, yesterday, today, tomorrow, and forever.It’s All about You
While everyone benefits from a nutrient-rich diet, what you actually put on your plate is up to you. There is no one-size-fits-all approach to healthy eating. Your genetic makeup, lifestyle, and preferences should determine the choices you make about what you eat. You’re an evolving being living in a dynamic environment. One year you’re training for a marathon and the next you’re pregnant with twins. After a few years at a desk job, you get a new assignment that has you on a grueling travel schedule, or maybe you have a health condition that needs your attention. As your life changes, so do your nutritional needs. A healthy diet is never static. Embrace the opportunity to practice mindfulness. Listen to your body, try new foods, gather data, and make the changes that feel right to you.Food Is Pleasure
Here’s the thing that too often gets lost when we talk about nutrition: food is supposed to make you happy. Any approach to eating that relies on discipline, deprivation, and willpower is doomed. It’s not possible to maintain a diet that leaves you hangry, dissatisfied, overwhelmed, and discouraged. It’s important to remember that we aren’t chasing health for the sake of being healthy, we pursue health so that we can lead a fulfilling life. Happiness is the destination, and guilt, shame, and negativity won’t get you there. Rigid diets and complicated eating strategies suck the fun out of meals. Food is more than just nourishing. It’s also delicious and fun. It can bring you closer to people and teach you about the world. Truly healthy eating brings genuine joy. Artwork by ekströmdesignOur Top 5 Fast Faves
On those nights when you need dinner and you need it now, turn to our Quick & Easy recipes. Our new meal plan features delicious dishes that take as little as 20 minutes to get on the table. As with all Sun Basket meals, pre-measured ingredients and ready-made sauces and spice blends speed things along, but these recipes feature extra time-savers baked in as well.
Moroccan Lamb Merguez Patties with Warm Carrot Salad
It’s quick because:
You’ll use the same pan for all 3 stovetop steps, which makes these lamb patties both quick to cook and easy to clean up.
“It was more amazing tasting than I expected—and I had high expectations.” -Michelle L.
Lamb Köfte Kebabs with Tomato Relish and Tzatziki
It’s quick because:
With our pre-mixed smoky garlic blend, seasoning these bite-size lamb meatballs is no work at all. Serve them with the simplest-ever spicy tomato relish and a classic tzatziki.
“I will order it EVERY time it appears on the menu. It was easy, delicious, full of flavor and made me feel like a chef.” -Alexis N.
South Carolina Mustard BBQ Pork Sliders with Carrot-Raisin Slaw
It’s quick because:
Barbecued pork rarely qualifies as a quick meal, but with our heat-and-serve pre-seasoned braised pork shoulder, you can have real-deal South Carolina sandwiches on the table in minutes. Just don’t forget the napkins.
“I may have eaten both servings… it was so tasty.” -Maggie M.
Fast New Mexican Chicken Fajitas with Sweet Peppers and Onion
It’s quick because:
You’ll get all the flavor from the sautéed vegetables when you cook the chicken in the same pan. Another one-pan wonder we can’t get enough of.
“I loved this! definitely was my favorite by far!” -Tina M.
Fresh Pappardelle Verde with Sweet Pea Pistou and Sugar Snap Peas
It’s quick because:
You can have this fresh pasta dish ready in just 3 steps—or should we say, “in a snap.”
“I was impressed with flavor development on such a quick recipe” -Skylar C.
It’s Not Really Summer Until You Make Rosé Sangria
Summer isn’t over yet, and if you haven’t made fresh fruit sangria, don’t miss your chance. Our rosé version is lighter and more refreshing than a traditional red-wine sangria. Large format cocktails like this are ideal for entertaining. You can make this up to two days ahead, so it’s ready to pour when guests show up at your door.
Rosé Sangria Recipe
Serves 6
Tools
Fine-toothed grater, optional, large pitcher or glass jar with a lid
Shopping List
1 organic ripe nectarine or peach
1 pint organic fresh strawberries
½ teaspoon organic fresh ginger
¼ cup sugar
½ cup organic fresh raspberries
1 750-milliliter bottle chilled dry rosé
⅓ cup vodka, optional
4 cups ice
2 cups sparkling water
1. Prep the fruit and ginger
- Cut the nectarine in half and remove the pit; cut the fruit into quarters, and then cut into ¼-inch-thick slices.
- Remove the green hulls from the strawberries; cut the strawberries in half.
- Grate or peel and finely chop enough ginger to measure 1 teaspoon.
2. Make the sangria
In a large pitcher or glass jar, combine the sugar, nectarine, strawberries, raspberries, and ginger and mix, mashing the fruit with a long-handled spoon and stirring periodically, until the sugar dissolves. Add the rosé and vodka, if using, and stir until incorporated.
3. Serve
Fill individual glasses with ice. Pour the sangria into the glasses, filling each three-quarters full. Top with sparkling water and serve.
The sangria can be covered and refrigerated for up to 2 days.
Bonus recipe—ingredients not included in box.
Nutrition per serving: Calories: 170, Protein: 1g (2% DV), Fiber: 2g (8% DV), Total Fat: 0g (0% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 0g (0% DV), Cholesterol: 0mg (0% DV), Sodium: 5mg (0% DV), Carbohydrates: 21g (7% DV), Total Sugars: 18g, Added Sugars: 8g (16% DV). Not a significant source of trans fat.
The Game-Changing Kitchen Tool You Never Knew You Needed
When Sun Basket’s Executive R&D Chef Alan Li cooks there’s always a bench scraper next to his cutting board. For Li, this baker’s tool is an essential part of working clean.
Rather than using his hands to pick up chopped onions, garlic, and herbs from the cutting board, he uses his bench scraper. It’s not only safer and cleaner, but it also helps eliminate waste and save time. The flat, wide shape allows him to pick up everything from the cutting board with a single swoop. It’s especially helpful for finely chopped herbs that can be hard to get off the board. Think of it as a third hand that’s leading you toward being the tidy, quick cook you always knew you could be.
Bench scrapers do a great job of getting ingredients from the work surface to a serving dish with precision, which means you can easily make those Instagram-worthy salad and grain bowls where every portion of the bowl cradles a different colorful ingredient.
Keep your bench scraper close by while you cook. And if you don’t have one, add it to your wish list. Bench scrapers are durable and inexpensive, which means their value far outweighs their cost.
No Toss-Up Here: Our Top 5 Salads Ranked
Think outside the bowl with these creative salads, from steak to noodles to a vegan tuna alternative.
Green Goddess Steak Salad with Roasted Carrots
Our quick-pickle method uses lime juice to transform the flavor of the onions in this salad. Plus, you’ll have some extra on hand to add to salads and sandwiches for the rest of the week.
“I was absolutely blown away. I am in love with this salad.” – Ashley J.
Herb-Crusted Pork Chops with Kale and Apple Salad
From our friends in the Williams Sonoma Test Kitchen: “To cut the kale efficiently, stack the leaves and cut them crosswise using a sharp knife. If you have leftover salad, don’t throw it away; surprisingly, it tastes good the next day.”
“We savored each bite of the herb-crusted pork with kale and apple salad!!!! You have brought joy to my kitchen, thank you.” -Daphne C.
Salmon with Roasted New Potatoes and Charred Broccoli
New potatoes, old favorite. This is one we savor until the very last bite. Easy-to-make vinaigrette and lemon-mint sauce make this exceptional without too much prep work.
“Holy Salmon, that was delicious!!! Happiness is this.” –Gaieshan D.
Sichuan Chicken Noodle Salad with Ginger-Scallion Sauce
Sichuan peppercorns add a pleasant tingle to this salad. If you prefer them crushed rather than whole, in Step 4, using a rolling pin or the bottom of a small pot or bowl, lightly crush them on a cutting board before adding them to the pan with the ginger and scallions.
“Citrus and noodle goodness!” -Mary Margaret B.
Quick Vegan Chickpea “Tuna” with Spinach-Strawberry Salad
Move over hummus; chickpeas are capable of so much more. This vegan “tuna” can be prepared up to 1 day ahead. Cover and refrigerate overnight.
“Had no idea you could make this tuna alternative. Loved it! The salad was splendid.” -Melany M.
A Figgin’ Fantastic End-of-Summer Salsa
Figs have a short season, which comes with an urgency to use them in every possible way. Because they must ripen on the tree, fresh figs are delicate and highly perishable, so use them as soon as you can. This unique salsa comes together quickly and goes with almost everything. Spread it on a sandwich, serve it with crackers and cheese, or use it as a sauce for grilled chicken, pork, and fish.
Fresh Fig and Heirloom Tomato Salsa Recipe
Serves 8 to 10
Shopping list
2 cups organic fresh black mission figs
1 organic cucumber, preferably Persian
3 cups organic cherry or grape tomatoes or 2 large organic heirloom tomatoes
½ organic red onion
1 organic serrano, optional
Organic fresh basil (6 to 8 sprigs)
¼ cup Marcona almonds
1 organic lime
3 tablespoons extra virgin olive oil
Kosher salt
Freshly ground black pepper
¼ teaspoon red chile flakes, optional
Tools
Peeler, optional, large bowl
1. Prep the ingredients
- Trim the stem end from the figs. Cut the figs into quarters lengthwise, then cut crosswise into ¼-inch pieces.
- Peel the cucumber, if desired, and trim the ends; cut the cucumber in half lengthwise. Cut the halves lengthwise into ¼-inch-thick slices, then crosswise into enough ¼-inch pieces to measure 1 cup.
- Cut the cherry or grape tomatoes in half; cut any large tomatoes into quarters. (If using larger heirloom tomatoes, cut away the cores from the tomatoes, then cut into ¼-inch pieces.)
- Peel and finely chop enough onion to measure ⅓ cup.
- If using the serrano, remove the stem, ribs, and seeds; finely chop as much of the serrano as you like. Wash your hands after handling.
- Strip the basil leaves from the stems; coarsely chop the leaves.
- Coarsely chop the almonds.
- Juice the lime.
2. Make the salsa
In a large bowl, toss together the figs, cucumber, tomatoes, onion, serrano, basil, almonds, olive oil, and lime juice. Season to taste with salt and pepper and add as many chile flakes as you like.
3. Serve
If using immediately, serve the salsa as desired, or cover and refrigerate for up to 2 days.
Nutrition per serving: Calories: 140, Protein: 2g (4% DV), Fiber: 4g (16% DV), Total Fat: 8g (12% DV), Monounsaturated Fat: 4.5g, Polyunsaturated Fat: 0.5g, Saturated Fat: 1g (5% DV), Cholesterol: 0mg (0% DV), Sodium: 50mg (2% DV), Carbohydrates: 17g (6% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
Say Goodbye to Sad Picnic Salads
Picnics are a favorite way to get together with friends when the weather is warm. We’re always looking for healthy, portable, and easy-to-make dishes that can hang out on a blanket for a couple of hours without turning into a soggy disaster.
That’s where summer salads come in. We know that dressed greens can quickly become a wilted mess, but it’s time to think outside the bowl. Here are four ideas for healthy picnic salads that travel well and stay fresh throughout your outdoor potluck.
Beans Make it Better
While they make a great protein-packed addition to green salads, beans are also a terrific alt-salad base. In our Moroccan-Style Shrimp with Chermoula and White Bean Salad, tomatoes, cucumber, and olives are tossed with white beans and chermoula sauce. This Mediterranean-inspired meal is made to be enjoyed under the sun. Other legumes like chickpeas, lentils, and edamame also make great picnic salads.
Built to Last
The cabbage in our Superfast Chipotle-Marinated Shrimp with Pineapple-Cucumber Salad retains its crunch for a couple of hours, which is why slaws are picnic superstars. If you’re going with a kale salad, layer the ingredients in jars, starting with the dressing at the bottom, working your way up from the sturdiest ingredients like beans, grains, and meat, to the more delicate ones on top. Dump the contents of salad jar into a bowl and toss it once your bottom hits the picnic blanket and you’ll have a crunchy, fresh salad that’s built to last.
Go with the Grains
A grain-bowl green-salad hybrid like our Warm quinoa and corn salad with summer squash, ricotta, and hazelnuts is a healthy salad that stays fresh. Quinoa provides a protein-filled base, and its nutty flavor complements just about any vegetable. Farro, buckwheat, and barley hold up well too. Remember that perishable foods present a health risk if left at room temperature for more than four hours. Keep proteins like fish, chicken, and eggs in a cooler and add to the salad just before eating.
Pass the Pasta
When you want to eat all of the summer vegetables before the season ends, our Quick Pesto Pasta Salad with Tomatoes, Corn, and Feta is what you need. It’s got what are arguably the season’s best vegetables: corn and tomatoes tossed with our housemade pesto. And, unlike vegetable-heavy green salads, it can be made a day ahead of time and still taste fresh.
When It’s Too Hot to Cook, Small Appliances Are Your BFF
Summer can be a frustrating season for a cook. Though so many of our favorite foods—corn, eggplant, peaches (hello, cobbler)—are at their peak, triple-digit temperatures and unrelenting humidity mean that there’s no way we want to turn on the oven. That’s when we turn to the small appliances, kitchen helpers that can do the work of an oven with a fraction of the heat.
Microwave
Good for more than heating up leftovers, the microwave oven does an excellent job of cooking vegetables. Corn on the cob (no need to shuck it first), green beans, potatoes, and zucchini all cook in minutes. Microwaves also work magic on fresh fish.
Pressure Cooker
Though you will have to turn on the stove (unless you have an Instant Pot), a pressure cooker makes quick work of long-cooking foods like beans and tough cuts of meat. Use it to make a fast chicken stew or a corn and tomato risotto.
Rice Cooker
Despite the name, because a rice cooker is not just a single-use appliance. It’s great for quinoa, couscous, lentils, and all kinds of grains, such as oatmeal and farro.
Slow Cooker
It’s not quick, but a slow cooker does its job without giving off a lot of heat. When you’re craving beans, a stew, or want to cook some beets, pull out the Crock-Pot and let it do its job overnight.
Teakettle
Filling the kitchen with steam from a pot of boiling water in midsummer is not something we’re keen on doing, which is why our kettle gets a workout once the mercury starts popping. Leave the sauce pot in the cupboard when you need hot water for blanching vegetables, peeling tomatoes or stone fruit, or cooking rice noodles. Your kettle can do the job a lot faster, with way less heat.
Toaster Oven
No need to turn on the big oven if you’ve got a little one on the counter. Most toaster ovens have a baking function and can cook almost anything a larger one can. Use it to roast eggplants, potatoes, and even chicken, without overheating your kitchen. Turn it on when you need a cook a small salmon fillet or sausages.
illustration by @boccaccinimeadows
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